Summer isn’t even over and fall baking seems to be sweeping the blogging sphere. My Instagram feed already shows signs of pumpkin, cinnamon, and yes, even peppermint!
I am not ready for fall. I’m still savoring summer.
I also noticed that Starbuck’s pumpkin spice latte has its own Twitter account. Really?! The account has been active for a little over two weeks and it already has over 64K followers. I’ve been on Twitter for four years and I have yet to reach 1K. But that’s probably because I’m not very good with words, especially when limited to 140 characters. I’m more visual, hence, Instagram is my favorite.
Anyway, all the talk of fall and back to school, got me craving something spicy and warm. I made espresso gingersnap cookies. Because I am not ready to admit that autumn is on it’s way, I skipped out on the usual molasses in favor of maple syrup. These are not like your traditional gingersnap cookies. I added instant espresso powder and ground cinnamon to somewhat lighten the bit of assertive ground ginger. And to make it pretty on the eyes, I rolled the cookie dough in turbinado sugar. It helps to add a nice crunch to an otherwise soft cookie.
But don’t worry, I haven’t gotten the autumn bug just quite yet. I made these cookies to serve as a vehicle to eat my ice cream. It’s still summer after all.